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Professional Cookery Apprenticeship Level 2 at Bedford College

Course description

As an apprentice you will train in multi-skilled jobs in hospitality services, housekeeping, front of house reception, waiters/silver
service waiters, bar person, kitchen assistants, cooks and chefs, offering a variety of cuisines in a range of kitchens and restaurants. Advanced Level apprentices will train as sous/senior chefs, specialise in pastry and confectionery or as managers in hotels,
restaurants and pubs. Hospitality Supervision and Leadership provides training to become a hotel manager, or a supervisor/manager in a restaurant or pub chain. This course will combine the practical hands-on experience of the workplace with the knowledge and
understanding gained through a College course. This Apprenticeship will take up to two years to complete.

Course content

During this course you will study to achieve the following qualifications:

Entry requirements

In order to begin this course you will need to be employed full-time in the hospitality industry and have GCSE grade D in English and maths. You
will be required to attend College one day per week during term time for the two-year duration of the course. There may also be a need to attend for additional days for some exams and revision.

Assessment

During the Apprenticeship there will be fourteen practical assessments during your work placement as well as at College. There will also
be fourteen written multiple-choice question papers, administered and marked at College.

Future opportunities

On successful completion of this Apprenticeship you could progress on to our Advanced Level 3 Hospitality & Catering Apprenticeship, or
find full employment in the hospitality and catering industry

Further information

To take part in this course you will be required to provide your own knives, as well as clean and pressed chefs whites. Full details will
be explained to you upon application.

How to apply

If you want to apply for this course, you will need to contact Bedford College directly.